Roasted Chicken Legs

Overhead view of a baked chicken leg on a plate with green beans and lemon wedges.

4.44 from 137 votes

Slow and low heat is the key to tender and juicy oven roasted chicken legs. This simple recipe makes an easy main dish for any night of the week.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course

Cuisine: American

Total Cost: $3.46 recipe / $1.15 serving

Servings: servings (see notes)

Calories: 327kcal

Author: Beth Moncel

Equipment

Oven-Safe Casserole Dish
Aluminum foil

Ingredients

2 bone-in, skin-on chicken legs quarters about 2 lbs., (922g) $3.19
1 Tbsp butter room temperature, $0.12
½ Tbsp lemon pepper seasoning $0.07*

Instructions

Gather and prepare all ingredients. Preheat the oven to 300°F. Lightly coat the inside of a casserole dish with non-stick spray.
Pat the chicken dry with a paper towel, then smear butter over the surface of the skin. Sprinkle the lemon pepper seasoning liberally over both sides of the chicken pieces. Place the seasoned chicken in the casserole dish.
Cover the dish with aluminum foil and bake for one hour at 300ºF. After one hour, remove the foil and discard it, baste the chicken, and turn the heat up to 425ºF.
Continue to bake the chicken at the higher temperature for 20-30 minutes, or until the skin has achieved the desired level of brownness. Serve with the juices spooned over top or with bread for dipping.

See how we calculate recipe costs here.

Notes

*Or use your favorite seasoning blend. If your seasoning does not contain salt, be sure to add a pinch or two of salt to the chicken.

This recipe is enough to serve 3 people, with 2 people getting one chicken thigh each and the last person getting two legs. (Chicken leg quarters are made up of the thigh AND leg).

Nutrition

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